Directions:
- In a large saucepan or Dutch oven, cook onion in hot butter until tender.
- Carefully add broth and potatoes.
- Bring to boiling; reduce heat.
- Cover and simmer for 6 minutes.
- Add cauliflower and return to boiling; reduce heat.
- Cover and simmer for 4 to 6 minutes or until vegetables are tender.
- In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
- Cook and stir until mixture is thickened and bubbly.
- Reduce heat to low. Add the shredded cheese, stirring until melted.
- Do not allow mixture to boil.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373 Kcal (1562 kJ) | ||
| Calories from fat | 202.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.55g | 35% | |
|---|---|---|---|
| Cholesterol | 68.57mg | 23% | |
| Sodium | 765.11mg | 32% | |
| Potassium | 721.66mg | 15% | |
| Total Carbs | 25.76g | 9% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 17.13g | 34% | |
| Vitamin C | 48.7mg | 81% | |
| Iron | 64.1mg | 356% | |
| Calcium | 462.5mg | 46% | |
| Amount Per 100 g | |||
| Calories | 92.7 Kcal (388 kJ) | ||
| Calories from fat | 50.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 35% | |
|---|---|---|---|
| Cholesterol | 17.04mg | 23% | |
| Sodium | 190.15mg | 32% | |
| Potassium | 179.35mg | 15% | |
| Total Carbs | 6.4g | 9% | |
| Sugars | 0.78g | 13% | |
| Dietary Fiber | 0.63g | 10% | |
| Protein | 4.26g | 34% | |
| Vitamin C | 12.1mg | 81% | |
| Iron | 15.9mg | 356% | |
| Calcium | 114.9mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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